These blueberry jam sweet rolls with soft dough and easy homemade jam are absolutely bursting with fruity, sweet, jammy flavour!

These blueberry jam sweet rolls are made on the same principal as the more traditional cinnamon rolls.  And whilst I LOVE cinnamon rolls, they feel more autumnal to me and at the moment I’m all about celebrating everything blueberry. Also the jammy middle is a whole other level of utter deliciousness.

I’m not reinventing the wheel here, these blueberry rolls are largely based on last summers Strawberry Cinnamon Rolls.  I believe when something is this fluffy, sweet and delicious it deserves a bit of a repeat – with tweaks 😉

How to make the easiest lemon blueberry jam

I promise you, this is the easiest jam you’ll ever make. It’s as simple as putting the ingredients into a pot and bubbling for 10-15 minutes. And because we’re not making jam that needs to last for 6 years on a shelf we don’t need all the sugar that goes into commercial jam. Nothing like it in fact.

Ideally you’ll want to make the jam a day ahead of making the rolls themselves so that it has plenty of time to cool and thicken.

Put the blueberries (fresh or frozen are both fine) into a saucepan along with the lemon zest and juice, the syrup and the vanilla. Bubble for around 10 minutes until the blueberries are very soft and can be squished a little with the back of a spoon.  Add the chia seeds, cook for a further minute then turn off the heat.  Cool a little before spooning into a tub or jar.  Store in the fridge until required. The jam can be made up to 2 weeks ahead of making the sweet rolls.

How to make sweet rolls:

Making bread dough isn’t complicated, but it is a process. But there’s only a few steps for perfect, fluffy bread every single time.

Start with the liquid – warm the milk and sugar until just tepid.  This can be done in a saucepan or in a microwave.  Test the temperature of the liquid with your finger.  If you can’t feel if it’s warm or cold that’s the perfect temperature.  Warming the liquid takes just a few moments so keep an eye on it!

Then whisk in the yeast, cover with a tea-towel and set aside while you prepare the dough.

The dough can be made by hand or in a stand mixer.  Either way we start by rubbing the butter into the flour.  To do this put the flour and salt into a bowl (mixing bowl or stand mixer bowl) and add the cubed butter.  Using your hands scoop up some of the flour and butter and rub the two together between your fingertips until you have no large lumps of butter left.

Once the top of the yeast mixture is frothy add that to the flour then mix together until it forms a dough.  If you’re using a stand mixer do this with the dough hook attachment.  Otherwise use your hands or a spatula to make the dough.

Then knead the dough for at least 5 minutes.  By hand you’ll want to stretch a piece of the the dough away from itself before bringing it back together.  Repeat this process until you have a soft, pliable dough.

Put the dough into a clean, lightly oiled bowl and cover with a tea towel. Leave somewhere warm until doubled in size.  This can take anywhere from 30 minutes to over an hour.

Shaping your blueberry jam sweet rolls:

Once the dough has doubled in size, tip out onto a lightly floured surface.  Use a rolling pin to roll the dough out to a large rectangle roughly 18 x 15 inches (46 x 38 cm).

Spread the jam all over the dough, leaving an inch or so border round all edges.

Starting at the longer edge, roll the dough into a long Swiss roll.  Cut the roll into 12 equal segments.

Put the segments cut side up into a baking tray or dish. You might want to use parchment in the dish as it helps prevent sticking and really helps with the clean up!

Cover very lightly with a tea towel then again leave somewhere warm to prove until roughly doubled in size.

Bake the rolls in a preheated oven for 20 minutes then turn the tray round and bake for a further 10 minutes.

Leave the rolls to cool (if you can!) as if they’re too warm the cream cheese frosting will just slide off.

Once the rolls are cool enough, mix together the cream cheese, icing sugar and just enough milk to make a drizzly icing.

Unleash your inner Picasso and drizzle/flick/splatter the icing all over the tops of the rolls.

Storing your blueberry rolls:

Because I shouldn’t eat 12 rolls to myself in succession no matter how much I might be able to, I found out these rolls actually freeze pretty well!  I used plastic tubs to freeze them in so that they didn’t get squashed in the freezer.

They will also keep pretty well for a couple of days in an airtight container at room temperature.  As we’re using vegan cream cheese there’s nothing to sour. But I wouldn’t recommend longer than 2 days without chilling or freezing.

Looking for even more delicious vegan blueberry recipes? Try these:

Blueberry Scones with Blueberry Jam

Blueberry Streusel Muffins

Blueberry Lemon Rustic Tarts

Lemon Blueberry Baked Donuts

Blueberry Mint and Yoghurt Dog Treats – can’t forget our furry friends!

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